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Baking

Things you need to know about baking.
by

Liz Hargrave

on 30 April 2013

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Transcript of Baking

Drop Batter/ Pour Batter Ooey Gooey Buttercake Liquids Sweeteners Flour Contains starch and proteins that give
structure to baked goods. Help develop gluten and help make changes that add structure and texture to baked goods. Eggs Types: All-Purpose Flour: Most used in U.S. Gluten Free: High protein flour usually mixed with low-protein flour Examples: Water: helps develop gluten in baked goods Milk: adds richness and increases a baked good browning Fruit Juice: Adds flavor Buttermilk: gives a tangy like flavor to baked goods Sour cream: makes a baked good denser and moister Yogurt: helps keep the baked good moist Leavening Agents Are a substance that triggers a chemical reaction that makes a baked product grow larger and rise. Types: Air: Trapped in a batter it expands while baked and helps the product rise. Steam: Expands and rises while baked, makes the product rise. Baking Soda: Reacts with acid liquid to produce carbon dioxide that makes the product rise. Baking Powder: Reacts with any kind of liquid and puts off carbon dioxide to rise the product like baking soda. Yeast: Feeds on simple sugars in flour and sweeteners; as it grows it gives off carbon dioxide that makes the product rise types of yeast are quick-rising yeast, active dry yeast, and compressed yeast. Whole-Wheat: Heavier than All-Purpose; usually mixed with an equal or greater amount of all-purpose flour. Bread Flour: High levels of gluten normally used for making yeast bread. Cake & Pastry Flour: Lower in gluten makes a baked good that has a tender texture. Specialty Flours: Don't form gluten and are usually mixed with wheat flour to form gluten Fats Add richness and flavor and help crusts brown they also create tender textures. Solid Fats Solid fats add volume by trapping air. Solid Fat Examples: Butter/margarine: add flavor and sometimes salts and colorings also. Vegetable shortening: is like an oil and should never be substituted for. Lard: Makes very flaky pie crusts and biscuits and is used mainly in commercial baking. Oils Oils add moistness and density to baked goods and you should never substitute a solid fat of an oil. Oil Examples: Corn oil
Canola oil
Vegetable oil

(Olive oil is not normally used in baking because it has a too distinct taste.) Add flavor and tenderness to a baked good and also helps the product brown, different sweeteners can also affect how a product bakes Examples: Confectioners Sugar: Is pulverized granulated sugar with a trace of cornstarch, mainly used for frosting's and it dissolves easily. Brown Sugar: Granulated sugar coated in molasses and has a slight caramel flavor. Is unable to trap air like granulated sugar. Honey: Is sweeter than sugars and contains more moisture than sugars that makes baked goods last longer. Molasses: Is less sweet than normal sugars. Corn Syrup: Is normally added to frosting's and candies, it makes the product soft and chewy. Add flavor, color, richness, and tenderness. Examples: Yolks: Bind liquids and fats together to keep batters from separating. Whites: Beating egg whites add air and volume to batters. Flavoring Changes the texture and color of baked goods as well as their flavor. Examples: Spices Liquid Extracts Dried Fruit Chopped Nuts Citrus Peel Flavored Syrups Granulated Sugar: When creamed with a fat it adds are and volume to a product Elizabeth Hargrave 4-30-13 Ingredients: Drop Batter Part: 1 Cake Mix
1 egg
1 stick of butter Pour Batter Part: 2 eggs
1 stick of butter
8 oz. cream cheese
2 tsp. vanilla
16 oz. of powdered sugar Directions: Preheat oven to 350 degrees Fahrenheit.
Mix ingredients for the drop batter and press it into a greased 9x13 pan. Next mix ingredients for the pour batter and pour it over the drop batter. Then cook for 40-50 minutes. Once it is done and has cooled dust the cake with a thin layer of powdered sugar. Pour Batters: are thin and are made from nearly equal amounts of liquid and flour.
Examples: cakes, pancakes, and waffles Drop Batters: are thicker mixtures that contain twice as much flour as liquid.
Examples: quick breads and cookies Soft Doughs: have a ratio of one part liquid to three parts flour, is sticky but moldable.
Examples: yeast breads and biscuits Stiff Doughs: have a ratio of one part liquid to six to eight parts flour, are the easiest to handle.
Examples: pie crusts and rolled cookie dough Doughs and Batters Baked goods are either made from dough or batters. Batters have more liquid in them and doughs have less liquid but more flour Gluten Is when some of the proteins in wheat flour combine with liquid to create an elastic substance, this substance is called gluten. The more gluten a baked product has, the chewier its texture will be. The amount of gluten in a baked product depends on the type of flour that is used. If the baked product contains yeast, the yeast will tenderize gluten. Gluten in bread is developed and strengthened through a process called kneading which forms the framework and structure of the bread. Ooey Gooey Butter Cake
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